Rich and golden, this elegant,
delicious dish was created
about a hundred years ago
to honor Tuscan opera singer
Luisa Tetrazzini (1871-1940).
It was a time when the great
chefs were inventing new
dishes and naming them after
celebrities. The two big opera
cities in America, New York and
San Francisco, both claim to
have invented it in her honor,
but we'll never know. It was
around this time that Escoffier invented Peaches Melba, the
classic pairing of peaches and raspberries, in honor of another
opera singer, Nellie Melba.
Turkey Tetrazzini is just a cheesy sauce poured over leftover
turkey and mushrooms and then baked – a glorious mac and
cheese.
Turkey Tetrazzini, for 5-6.
Preheat oven to 375 F. Lightly oil a 9 by 13-inch baking dish.
1/2 cup of Bardi extra virgin olive oil
1/2 cup flour
3 cups non-fat chicken broth
1-1/2 cups milk
1/2 cup white wine
1 package egg pasta, like Spinosi fettuccine or pappardelle
1 cup Parmigiano-Reggiano cheese, grated
4 cups leftover cooked turkey
2 cups leftover cooked mushrooms
1 cup leftover cooked peas (optional)
Sea salt and freshly ground black pepper, to taste
For the top:
1/2 cup bread crumbs
1/2 cup grated Parmigiano-Reggiano cheese
2 Tablespoons Bardi Extra Virgin Olive Oil
1. Heat the Bardi in a saucepan over medium heat, then stir in
the flour. Cook for 2-3 minutes, stirring occasionally.
3. Add chicken broth, milk, and wine. Simmer for 5 minutes,
stirring occasionally.
4. Cook the pasta.
5. Take the sauce off the heat. Mix in 1 cup of the cheese.
Add the turkey, mushrooms, peas, pasta, salt and pepper,
then put into the baking dish, smoothing the top.
6. Coat the top with the bread crumbs and cheese. Sprinkle
with the Bardi.
7. Bake in the middle of the oven for 35 to 45 minutes, until
bubbly and golden. Do the happy dance. Give thanks again for
extra virgin olive oil.
delicious dish was created
about a hundred years ago
to honor Tuscan opera singer
Luisa Tetrazzini (1871-1940).
It was a time when the great
chefs were inventing new
dishes and naming them after
celebrities. The two big opera
cities in America, New York and
San Francisco, both claim to
have invented it in her honor,
but we'll never know. It was
around this time that Escoffier invented Peaches Melba, the
classic pairing of peaches and raspberries, in honor of another
opera singer, Nellie Melba.
Turkey Tetrazzini is just a cheesy sauce poured over leftover
turkey and mushrooms and then baked – a glorious mac and
cheese.
Turkey Tetrazzini, for 5-6.
Preheat oven to 375 F. Lightly oil a 9 by 13-inch baking dish.
1/2 cup of Bardi extra virgin olive oil
1/2 cup flour
3 cups non-fat chicken broth
1-1/2 cups milk
1/2 cup white wine
1 package egg pasta, like Spinosi fettuccine or pappardelle
1 cup Parmigiano-Reggiano cheese, grated
4 cups leftover cooked turkey
2 cups leftover cooked mushrooms
1 cup leftover cooked peas (optional)
Sea salt and freshly ground black pepper, to taste
For the top:
1/2 cup bread crumbs
1/2 cup grated Parmigiano-Reggiano cheese
2 Tablespoons Bardi Extra Virgin Olive Oil
1. Heat the Bardi in a saucepan over medium heat, then stir in
the flour. Cook for 2-3 minutes, stirring occasionally.
3. Add chicken broth, milk, and wine. Simmer for 5 minutes,
stirring occasionally.
4. Cook the pasta.
5. Take the sauce off the heat. Mix in 1 cup of the cheese.
Add the turkey, mushrooms, peas, pasta, salt and pepper,
then put into the baking dish, smoothing the top.
6. Coat the top with the bread crumbs and cheese. Sprinkle
with the Bardi.
7. Bake in the middle of the oven for 35 to 45 minutes, until
bubbly and golden. Do the happy dance. Give thanks again for
extra virgin olive oil.
| Thanksgiving is the perfect time to put the Italian philosophy of eating into action: enjoy yourself at the table with family and friends, don't make yourself crazy in the kitchen. The easiest way to go sane is to substitute Bardi, our spicy Tuscan Super Gold extra virgin olive oil, for butter in your Thanksgiving recipes. The Turkey: Don't buy a turkey that's been basted in butter. Instead, massage it with Bardi. Slip some fresh herbs like parsley, sage, or rosemary under the breast skin. Sprinkle with sea salt and a few quick grinds of black pepper. Cookbooks from 100 years ago say, "Take a big turkey -- 8 or 9 pounds." Now, even the turkeys are supersized in America. That's why we have a dynamite recipe for using leftover turkey -- Turkey Tetrazzini. The Stuffing: If you're skipping the stuffing or cooking it separately, quarter a couple of lemons and put them in the turkey cavity. Use Bardi extra virgin olive oil and non-fat chicken broth instead of butter in the stuffing, too. Use Italian bread -- it has no sugar, butter, or eggs. Try olive bread, roasted garlic bread, or rosemary bread. What you don't use in the stuffing, put on the table with some Bardi extra virgin olive oil for dipping. If you want a milder oil, use Primo or Paradiso. Appetizers: Start with pinzimonio – sliced raw fennel, celery, baby carrots, olives – so that your guests will have something to munch on while they're drooling and asking why the turkey smells so good (it's the Bardi). Put each vegetable in a gallon-size ziploc bag (most carrots already come this way), add Bardi extra virgin olive oil, freshly ground black pepper, and sea salt. Seal and shake. Then unzip and slide the vegetables onto a serving platter. All the vegetables get coated, and nothing gets spilled on the floor. Let the kids shake the bag up and give them first crack at the vegetables. Scar them for life by making them think that vegetables are fun. Vegetables: Go simple with garlic and oil -- aglio e olio. Steam -- or easier still, microwave -- broccoli, spinach, or peas, then dress with a splash of Bardi extra virgin olive oil, a couple of cloves of chopped garlic, and a squeeze of lemon. Roast small red potatoes – no peeling or slicing – in Bardi, parsley, salt and pepper. If you must mash, use Bardi instead of cream. Saute mushrooms in Bardi with garlic, thyme, white wine, and black pepper. If Uncle Al has a cholesterol problem, he won't stress out over this meal. Finish with fresh seasonal fruit: apples, tangerines, pomegranates, and pears in a big bowl on the table. Eat that centerpiece. Let everyone get a slice of this, a couple of sections of that – mix and match. Then go ahead and splurge on dessert. It's pie time! But remember to give thanks for olive oil – it's the extra vegetable. |
| Turkey Day Toscano Give Thanks for Italian Extra Virgin Olive Oil |
| Turkey Tetrazzini |
|
| Copyright © 2004-2008 Olio&Olive US. All rights reserved. Reciprocal links Privacy Shipping terms About us Contact us Resources |
 |  |  |  |  |  |
"Wonderful products...finally, an importer of REAL
Italian vinegar and olive oil, without the outrageous
prices. Wonderful service. Thank you, thank you."
More Reviews
Italian vinegar and olive oil, without the outrageous
prices. Wonderful service. Thank you, thank you."
More Reviews